Cheesy Chicken Noodle Casserole
This Cheesy Chicken Noodle Casserole is creamy, comforting and packed with flavor. It's an easy meal the entire family will love!
Servings: 8 servings
Calories: 459kcal
Ingredients
For the Casserole
- 8 oz. wide egg noodles
- 2 Tbsp unsalted butter
- 1 Tbsp extra virgin olive oil
- ¼ cup all-purpose flour
- 1 medium yellow onion diced
- 2 large carrots peeled and finely chopped
- 8 oz. sliced white mushrooms
- 1 red bell pepper seeded, stemmed and diced
- 1 tsp minced garlic
- 1½ tsp chopped fresh thyme
- 1 tsp dried parsley
- 1 tsp kosher salt
- ½ tsp black pepper
- 1¾ cups low-sodium chicken stock
- ¾ cup whole milk
- 3 cups fully cooked chicken shredded or chopped (see note)
- 1 cup shredded Cabot Seriously Sharp Cheddar Cheese plus more for sprinkling on top
- 1 cup shredded Cabot Monterey Jack Cheese
- 1½ cups frozen peas
For the Topping
- ½ cup panko breadcrumbs
- 2 Tbsp unsalted butter melted
- ½ tsp dried parsley
Instructions
For the Casserole
- Preheat oven to 400°F.
- Spray a 9”x13” casserole dish with nonstick baking spray; set pan aside.
- Cook egg noodles in salted water until al dente according to package directions; drain cooked noodles and set aside.
- Using a large, deep skillet, add butter and olive oil; place over medium heat.
- Once butter has melted, sprinkle flour into pan; stir until well combined.
- Add diced onions, carrots, mushrooms and bell pepper; stir until well combined. Cook, stirring often, for 5-6 minutes.
- Add garlic, thyme, parsley salt and pepper; stir until well combined. Continue cooking, stirring often, for 1 more minute.
- Add chicken stock and milk; stir until well combined. Let mixture simmer over medium heat for 4-5 minutes.
- Remove skillet from heat and add cooked chicken, cheese, peas and cooked egg noodles (from above); stir until well combined. Transfer mixture into prepared casserole dish.
For the Topping
- Using a small bowl, combine the panko breadcrumbs, melted butter and dried parsley. Spread mixture evenly on top of casserole dish.
- Bake for 20-25 minutes, or until topping turns golden brown. (Tip: Sprinkle extra shredded cheese on top of the breadcrumbs for more flavor!)
Notes
Rotisserie chicken works really well in this recipe!
Nutrition
Calories: 459kcal | Carbohydrates: 37g | Protein: 32g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 115mg | Sodium: 720mg | Potassium: 602mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3730IU | Vitamin C: 33mg | Calcium: 282mg | Iron: 2mg
